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In a small bowl, mix the ricotta, Parmesan, black pepper, and ½ cup of mozzarella cheese together and set aside.
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In a large pot or casserole brown the ground beef on medium high.
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Once the beef has been seared/browned, remove any rendered fat and add about a tablespoon of olive oil.
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Add the onions and garlic, and continue cooking the meat for 2 minutes.
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Add the mushrooms and the zucchini and cook for an additional 2 minutes.
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Add the canned tomatoes, herbs, salt/pepper, tomato sauce, and water and mix it well.
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Reduce heat to medium, and once the sauce begins to simmer, add the penne (or pasta).
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Cover and stir occasionally for 8 minutes.
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Remove lid and for the last 6-8 minutes, stir the pasta frequently.
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As the pasta cooks and absorbs the liquid, it could begin to stick to the bottom of the pan and it will burn.
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Once the pasta is cooked, reduce the heat to low.
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Stir in one cup of mozzarella cheese.
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Then using a kitchen tablespoon, spoon the ricotta mixture over the top.
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Replace the lid and cook on low for about 5 minutes or until the ricotta is “cooked” through and melty. Serve and enjoy.